Going for the Challenge: Beyond Easy

Carnitas Feast

The photo above was snapped when we hosted our friends Gabe and Dory for dinner while we were in Florida this winter. It was a spur of the moment kind of thing and I was so glad I had some frozen carnitas meat in the freezer. In fact, I was able to throw this whole meal together with things I already had on hand.

Making carnitas is one of my most favorite ways to feed a crowd; the meat is so easy to make and all I need to do is put out some warm corn tortillas and savory accompaniments. I’ve cooked a lot of roasts over the years and this recipe is my favorite one for carnitas type meat. It doesn’t include orange juice – gasp – but the end result is a deep, rich flavor. A chuck roast could be substituted for the pork if beef is preferred. Or, you could use a whole chicken if the switch beef broth is switched out for chicken broth and cut the cooking time in half.

Pulled Pork Carnitas – enough for at least 6 people

Ingredients:

2 pound pork shoulder or picnic roast

1 (15 oz.) can beef broth

4 cloves garlic, put through a press

2 tablespoons lime juice

2 tablespoons olive oil

2 teaspoons lemon pepper

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Directions:

Heat the oven to 325 degrees Fahrenheit or get out your crock pot and set it on high. Pour the beef broth into a deep baking pan or into the crock pot.

In a small bowl, combine the garlic, lime juice, olive oil, lemon pepper, chili powder and smoked paprika. Trim any excess fat and remove any string from the roast. Rub the garlic mixture into the roast.

Lower the spice rubbed roast into the baking pan or the crock pot. Cover the baking pan with foil or put the lid on the crock pot. Allow the roast to cook for 4 to 5 hours or until the meat is easily shredded with a fork.

Remove the roast from the pan or pot and place on serving platter. Scrape away any excess fat. Using two forks, shred the meat. Spoon some of the cooking liquid onto meat.

This is totally optional, but if you want to go an extra step, warm 1 to 2 tablespoons of olive oil in a skillet over medium heat. In batches, put the shredded pork and some of the cooking liquid in the skillet. Allow the surface of the meat to crisp up. Remove from pan and serve.

Serve with salad below and plenty of warm corn tortillas.

Lettuce and Cabbage Salad to Dress the Carnitas – enough for at least 6 people

Ingredients:

1/2 red onion, sliced

1/4 cup plain white vinegar

1/2 head of lettuce, washed, dried and shredded

1/4 green cabbage, washed, dried and shredded

1 avocado, peeled and sliced

2 tomatoes, chopped

1/4 cup chopped fresh cilantro, washed, dried and chopped

1/2 cup vegetable oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

Directions:

Place the red onion slices in a shallow bowl and pour white vinegar over them. Set aside for 10 minutes.

In a large salad bowl, add lettuce, cabbage, avocado, tomatoes and cilantro.

Being careful to reserve the vinegar, lift the red onions out of the bowl and add to the lettuce mixture.

Add the oil, salt, pepper and garlic powder to the reserved vinegar and whisk together.

Pour the oil and vinegar mixture over the salad – enough to coat but not have the salad swimming in dressing – and gently toss.

Serve to stuff in tacos alongside the carnitas.

Fajitas Style Bell Peppers and Onions

Ingredients – enough for at least 6 people

Any color bell peppers of your choice, enough to total 2 peppers, sliced

1 yellow or white onion, peeled and sliced

1/2 cup olive oil

1/4 cup plain white vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon oregano

Directions

Place in a peppers and onions in a microwave safe dish. Whisk together oil, vinegar, salt, pepper, garlic powder and oregano. Pour olive oil mixture over peppers and onions.

Cook pepper mixture in microwave for 5 minutes.

Serve with the carnitas as something just a bit extra to put in the corn tortilla…